1 each (147 g/5.2 oz)
Featured Maple Leaf Product:Schneiders Chicken Drums, IQF (#26336)
|Chicken Drumsticks, IQF, 100 g||25 each (2.5 kg)||25 each (5 lbs 8 oz)|
|Paprika||10 ml||2 tsp|
|Poultry Seasoning||10 ml||2 tsp|
|Garlic Powder||5 ml||1 tsp|
|Black Pepper, ground||5 ml||1 tsp|
|Butermilk||750 ml||3 cups|
|Lemon Juice||45 ml||3 Tbsp|
|Panko Bread Crumbs||135 g||8 oz|
|Corn Flakes Cereal, crushed||85 g||3 oz|
|Parmesan Cheese, grated||100 g||3.5 oz|
|Table Salt||5 ml||1 tsp|
|Parsley, dried||15 ml||3 tsp|
|Paprika||20 ml||1 1/3 Tbsp|
|Onion Powder||8 ml||1 1/2 tsp|
|Garlic Powder||8 ml||1 1/2 tsp|
|Chili Powder||5 ml||1 tsp|
- The night before, marinate the thawed chicken legs. Place the thawed chicken legs in a 2" deep insert pan. Season the chicken with 1st amount of paprika, poultry seasoning, 1st amount of garlic powder and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate overnight. Maintain <40'F/4'C until ready to continue.
- Preheat convection oven to 375'F/190'C. Line a baking sheet with parchment paper. Mix the following crumb mixture together in a bowl: panko crumbs, crushed cornflake crumbs, parmesan cheese, salt, 2nd amount of paprika and garlic powder, onion powder, and chili powder.
- Remove chicken legs from the buttermilk; dredge each piece in the crumb mixture, and place the pieces on the prepared baking sheet. Coat the top of the crumbed chicken legs using cooking spray. Place in convection oven and bake until legs are golden brown for ~ 35 - 40 minutes. CCP-Ensure internal temperature reaches 165'F/74'C held for at least 15 seconds.
- Serve 1 leg per serving.
Serve with mashed potatoes and steamed vegetable medley (sides not included in the nutritional information).
Nutritional Info per 1 each (147 g/5.2 oz)
|Total Fat||15 g|
|Saturated Fat||5.0 g|
|Total Sugar||2.4 g|
|Total Dietary Fiber||0.5 g|
|Vitamin A||24 RE|
|Vitamin C||3.7 mg|
|Calories from Protein||33 %|